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    You are in: Home / Recipes / Mexican Taco Pinwheels Recipe
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    Mexican Taco Pinwheels

    1/1 Photo of Mexican Taco Pinwheels

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Marg (CaymanDesigns)'s Note:

    I had these at a party today and I couldn't quit eating them. I'm not a big fan of black olives or chilies but these were incredible. Very popular with everyone. Cook time is refrigeration time. (In response to reviews, I use Old El Paso taco mix and Hidden Valley Ranch dressing mix and have never had any complaints about the saltiness. HTH!)

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    Units: US | Metric


    1. 1
      Mix all ingredients except tortillas.
    2. 2
      Divide mixture evenly among tortillas, spread slightly and roll up.
    3. 3
      Refrigerate 1-2 hours and cut into 1-inch slices.
    4. 4
      Can be served with sour cream if desired.

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    Ratings & Reviews:

    • on February 06, 2011


      I've made these pinwheels many times, and always get rave reviews. After reading some of these reviews,let me give some tips that I hope will be helpful. Don't attempt to slice the rolls, until after they've chilled in the fridge for at least a couple of hours, and the cream cheese has "set up". Also if you put a tortilla shell (I do one at a time) in the microwave, for about 12 seconds,on high,before you spread on the filling, they roll up much easier. Also, the kind of fillings you can make are only limited to your imagination. The cream cheese is the only primary,and necessary component. (oh, and the tortilla shells, of course). Hope this helps.

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    • on August 13, 2010


      10 Stars aren't enough! Within one week, I made them for a family get-together and a campground pot luck. I got "mega" compliments for the pinwheels but you deserve the "all" the praise for a "super" easy and "super" tasty recipe. Printers are still making copies, including mine! I used all your ingredients but did do things a little differently. I mixed the chilies with the cream cheese but sprinkled the pimento and black olives & cheese on top after I spread the cream cheese mixture. After rolled & chilled, they looked so pretty when I sliced them. I did slice them in a 1/2 inch slice and served them with a med. hot salsa. I have no doubt that sour cream, grated lime rind and a bit of lime juice and minced celantro would work too. I plan to try that the next time I make them. I think a "key" to success is patting the chilies, pimento and olives dry. Thank you Marg, This is a "keeper" and a "favorite". :)

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    • on May 05, 2010


      Just made these to take to a potluck at work. My only problem was slicing them nice after they were rolled up. Kinda messy but that might just be my technique (or lack there of.) They taste good, and light. I am a fan of all the "chipotle ranch" dressings now and that is what these remind me of. I did add shredded cheese. I saw a mention or two that this was too salty so I bought the Low Sodium packet of taco seasoning.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Mexican Taco Pinwheels

    Serving Size: 1 (79 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 220.7
    Calories from Fat 96
    Total Fat 10.6 g
    Saturated Fat 4.6 g
    Cholesterol 20.8 mg
    Sodium 398.2 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 1.7 g
    Sugars 1.8 g
    Protein 5.2 g

    The following items or measurements are not included:

    dry ranch dressing mix

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